Description
This Chile Relleno Casserole is a cheesy, comforting baked dish featuring layers of roasted green chiles and a blend of cheddar, Monterey Jack, and Pepper Jack cheeses. Perfectly set with a fluffy egg and flour mixture, it’s an easy, crowd-pleasing casserole that brings the classic chile relleno flavors without the traditional frying. Serve it warm with your favorite salsa for a delicious Tex-Mex meal.
Ingredients
Scale
For the Casserole
- Nonstick spray
- 20 ounces whole green chiles (canned or roasted, drained, seeded and slit)
- 1 cup shredded cheddar cheese (divided)
- 1 cup shredded Monterey Jack cheese (divided)
- 1 cup shredded Pepper Jack cheese (divided)
- 8 large eggs
- 1 cup evaporated milk
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon seasoning salt (such as Lawry’s)
- 3/4 teaspoon black pepper
For Serving
- Restaurant style salsa (homemade or store bought)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch baking pan with nonstick spray to prevent sticking.
- Prepare Chiles: Drain the canned whole green chiles thoroughly. If not already opened, carefully cut a slit on one side of each chile and remove all seeds to reduce bitterness and spice intensity.
- Layer First Chili Layer: Place half of the chiles, about 10 ounces, evenly on the bottom of the prepared baking dish, creating an even layer.
- Add Cheese Layer: Sprinkle 1/2 cup each of shredded cheddar cheese, Monterey Jack cheese, and Pepper Jack cheese evenly over the chile layer.
- Repeat Layers: Add the remaining chiles on top of the cheese, then sprinkle the remaining 1/2 cup each of cheddar, Monterey Jack, and Pepper Jack cheese over the second chile layer.
- Mix Egg Custard: In a large bowl or using a stand mixer, whisk together the 8 eggs, 1 cup evaporated milk, 2/3 cup flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon seasoning salt, and 3/4 teaspoon black pepper until smooth and fully combined.
- Pour Egg Mixture: Pour the egg and milk mixture evenly over the layered chiles and cheese, ensuring it spreads throughout the dish.
- Bake: Bake uncovered at 350°F for 35 to 45 minutes. The casserole is done when the top is puffed up, edges are golden brown, and the center is set with minimal wobble when the pan is gently shaken.
- Rest and Serve: Let the casserole cool and set for about 5 minutes before serving. Offer restaurant-style salsa on the side to add spice and enhance flavors.
Notes
- Use whole green chiles that are mild to medium heat to balance flavors; roasting fresh chiles can add smoky depth.
- Evaporated milk helps give the casserole a creamy custard texture; whole milk may be substituted but will slightly change consistency.
- Seasoning salt like Lawry’s adds a subtle blend of spices; you can substitute with your favorite seasoning blend.
- Letting the casserole rest after baking helps it set properly for easier slicing and serving.
- Serve with fresh salsa or your preferred hot sauce for added flavor and heat variation.
- This recipe can be made ahead up to pouring the egg mixture and baked just before serving to save time.
